Cheesy Chicken Sausage Balls

Chicken sausage balls are an easy, cheesy appetizer made with ground chicken sausage, cheddar, flour, and simple seasonings. This version uses only chicken sausage—no pork—and bakes in about 25 minutes for a quick breakfast, snack, or party bite.

Serve them with honey mustard or ranch, or pair them with more ideas from our appetizers and snacks collection.

Why You’ll Love Chicken Sausage Balls

• Made with chicken sausage only
• No boxed baking mix required
• Ready in about 25 minutes
• Freezer-friendly and easy to reheat

How to Make Chicken Sausage Balls

Let the chicken sausage and shredded cheese lose some of their chill, then combine with flour, baking powder, seasonings, and enough milk to form a soft mixture. Shape into small balls and bake at 350°F until browned and the centers reach 165°F.

Make Ahead and Freezer Tips

Shape the uncooked balls ahead and refrigerate them, or freeze on a tray until firm before transferring to a freezer container. Bake frozen chicken sausage balls a little longer, always checking that the center reaches 165°F.

Chicken Sausage Balls Recipe Card

Cheesy Chicken Sausage Balls

Easy chicken sausage balls made from scratch with cheddar, flour, and simple seasonings—no pork.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 24 balls

Course: Appetizer, Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 lb ground chicken sausage mild or spicy
• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp dried onion flakes
• 2 cups sharp cheddar cheese freshly shredded
• 1/2 cup milk add gradually; you may not need all of it

Method

 

1. Preheat the oven to 350°F (180°C) and lightly grease or line a baking sheet.
2. Combine chicken sausage, flour, baking powder, salt, Italian seasoning, garlic powder, onion flakes, and cheddar.
3. Add milk a little at a time until the mixture is soft enough to hold together. Avoid overmixing.
4. Shape into about 24 balls, roughly 1 1/2 inches each, and place on the baking sheet.
5. Bake for 15 to 20 minutes, until browned and the center of the chicken sausage reaches 165°F.

Notes

This recipe uses chicken sausage only. For poultry sausage, cook to a safe internal temperature of 165°F.

Adapted from Tastes Better From Scratch. Wasfat Ummi uses chicken sausage only and a poultry-safe 165°F final temperature.

Featured photo: Haseeb Modi / Unsplash.